Deep violet-red. The nose is very fruity with a predominance of black fruits such as blackberries and blueberries on the forefront followed by light notes of blackcurrants and violets. The fruity intensity is present at all times and pairs with the very velvety, elegant palate to make this wine very easy to drink. 

The Syrah and Rousanne grapes were picked into bins, transported to the winery, and immediately chilled. The reception process begins with a double selection system on conveyor belts both before and after being destemmed. The grapes are then crushed and deposited into stainless steel tanks, where they undergo a 3-day cold maceration at 6º–8ºC. The temperature was then raised for the alcoholic fermentation with native yeasts at temperatures controlled to 24º–27ºC with a pumpover program managed according to enological criteria. The new wine remained on its skins for an additional 6–7-day post-fermentation maceration and a total vinification of approximately 20 days. Malolactic fermentation took placed naturally in stainless steel tanks, where the wine was aged for 12 months. The wine was the stabilized naturally without treatments. It was filtered with a 1-micron cartridge filter prior to bottling. The wine is aged for 5 months in stainless steel tanks.

A great match with lamb, sirloin, or other red meats.